Risk Communication

In the case of the Salmonella gastroenteritis outbreak after a reception, the origin of the illness comes down to the potato salad served at this event, however, the investigators are not certain of the mechanism of contamination. Whether the service worker (infected) might have unknowingly contaminated the food item or whether the food service worker also was infected through the same source as the case-patients remains unclear.2 Because the mechanism is unclear, it’s hard to identify if any of the ingredients in the potato salad were the culprit. In many cases, however, investigators are able to identify the mechanism for contamination.

Communication is primarily an exchange of information, ideas, or thoughts. This paper will focus on the process of verbal and nonverbal communication as well as the components of each. It outline the formal and informal channels of criminal channels. This paper will also list the different barriers to effective communication within a criminal justice organization. Finally it will cover strategies that can be implemented to overcome communication barriers within criminal justice organizations.

Chapelhow et al. (2005) have created a framework to enable a person-centred approach to be taken in all care situations. It outlines six key areas which are fundamental to excellent care delivery. These are: communication, assessment, managing risk, documentation, professional decision making and managing uncertainty.

It’s because of these actions that the consumers are getting ill. The pathogen E. coli 0157:H7 has been one of the primary pathogens that have gotten people sick due to the meat prepared for fast food restaurants. Schlosser continues to describe how the fast food industry is harming consumers with E. coli 0157:H7 and other food pathogens, “But the rise of huge feedlots, slaughterhouses, and hamburger grinders seem to have provided the means for this pathogen to become widely dispersed in the nation’s food supply. American meat production has never been so centralized: thirteen large packing houses now slaughter most of the beef consumed in the United States. The meat-packing system that arose to supply the nation’s fast food chains—an industry molded to serve their needs, to provide massive amounts of uniform ground beef so that all of McDonald’s hamburgers would taste the same—has proved to be an extremely efficient system for spreading disease” (196) The foodborne pathogens are carried into the meat because of the method the meat is handled. These pathogens are carried by “healthy” animals. The food that is contaminated has probably come in contact with a diseased animal’s digestive system or manure during slaughter and food treating. The fast food industry is ultimately serving customers food that has come in contact with fecal matter which leads to nationwide

Opposing view point online collection in the article “Food Safety” explains that food safety is an issue that very few people think about until they become sick. Opposing viewpoints online collection supports their explanation by giving statistics on the amount of people that get sick each year along with the different types of foodborne illnesses there are. The author’s purpose is to show the dangers of foodborne illnesses by estimating that “40 million people experience foodborne diseases every year. In order to eliminate foodborne illnesses they must set a certain food standard. The author establishes a formal tone for the reader. This work is significant because it informs the readers what we need to do for solve the food safety issues

Due to the alarming lack of attention and care to the raisings of meats used in fast food restaurants, foodborne illnesses can and have appeared in items from places like Taco Bell and Jack in the Box. These diseases can then spread rapidly among the community as family members, classmates, coworkers, and even strangers come in contact, direct or indirect, with the infected: “People have been infected by drinking contaminated water, by swimming in a contaminated lake, by playing at a contaminated water park, by crawling on a contaminated carpet” (201). Schlosser reveals how vulnerable communities are to foodborne outbreaks - areas as small as a neighborhood or as large as a state are all susceptible to an outbreak. Because of this, people should be more careful of what they eat and should be more aware of where their food really comes from, both for their own sake and their

Do you want to have fun this summer without being in danger? You're going to learn 6 summer hazards and how to avoid them! There are a lot of hazards in summer, like Rip currents, swimming with germs, and shark attacks! A few more are heat strokes, zika viruses, and tick bites. All these hazards are scary, but there are easy ways to overcome them.

Hey Alex, Congratulation on graduating from Herzing University with your Bachelor’s degree in Criminal Justice and joining the law enforcement family as a Deputy Sheriff’s. As, I understand Alex, you just finished the Sheriff Department Training Academy and will be beginning your career patrolling the north end of the city on the night shift. Alex, some of the important things to remember when you are patrolling your area are citizen’s civil rights, defenses to civil litigation, the elements of managing risk on the job and how your decision could make a positive or negative impact in someone else life.

It must be inherent in all aspects of the restaurant. Everything from food to the physical manifestation of the restaurant must follow a specific protocol to ensure exceptional results. This is why the restaurant worked so well in the past. The exceptional customer service left the clients extremely satisfied. Saltgrass received five star ratings from the most renown critics in the state and became an amazing symbol of what cuisine should be. This is changed based on the recklessness of the employees as well as the failure to adhere to a system of workplace safety. It was soon after the great firing that it became apparent the new employees were poorly trained. The restaurant had several food poisoning cases within the first two weeks. These were caused by mishandling of the food by the employees. It is a problem that is prevalent in the food service community. In fact, “ During January 1, 2009 through December 31, 2010, public health departments reported 1,527 foodborne disease outbreaks, resulting in 29,444 cases of illness, 1,184 hospitalizations, and 23 deaths. Among the 790 outbreaks with a laboratory-confirmed illness, norovirus was the most commonly reported infection, accounting for 42% of outbreaks; followed by Salmonella, with 30% of outbreaks.” Needless to say, the process and sanitary measures used on food served in restaurants must be top notch. If they prove to be anything less than

Satisfy a health inspector's appetite with a recipe for disaster: inappropriate temperatures for food, soiled appliances, and neglectful employees.

Chipotle’s business strategy is affected by the strength of rivalry as their demand is slowly declining in the face the e-Coli breakout in their restaurant chain and their format is imitated by competitors (Elizabethtown College, 2014). To remain sustainable in the fast casual market, analysis of current trends including growing customer concerns about what they eat and how it is prepared must remain their fundamental focus in the years ahead. Chipotle must continue to provide a unquie dinning experience as well using classic cooking techniques and high quality ingredients, aligning their commitment to “Food with Integity”. Their biggest hurdle to overcome will align with customer trust in the face of the food safety incidents that negitively

The instance with an E. coli demonstrates Chipotle’s abundance of caution for the safety of their customers. Chipotle has implemented a central chopping center where they chop and prep the ingredients that are hard to test on the premises of each restaurant. They take many samples and make sure all the ingredients are as safe as possible. This procedure brings the risk of contamination nearly to zero. It is Chipotle’s important vision of how people think about fast food; therefore, layers of safety protocols ensure the nominal risk of fresh food that can be implemented into their daily

Risk management is the term applied to a logical and systematic method of establishing the context, identifying, analyzing, evaluating, treating, monitoring and communicating risks associated with any activity, function or process in a way that will enable organizations to minimize losses and maximize opportunities. (Lecture notes)Risk Management is also described as 'all the things you need to do to make the future sufficiently certain'. (The NZ Society for Risk Management, 2001)

Risk communication can be simply described as "an interactive process of exchange of information and opinion among individuals, groups, and institutions; often involves multiple messages about the nature of risk or expressing concerns, opinions, or reactions to risk messages or to legal and institutional arrangements for risk management" (U.S. Department of Health and Human Services 2002).

One well accepted description of risk management is the following: risk management is a systematic approach to setting the best course of action under uncertainty by identifying, assessing, understanding, acting on and communicating risk issues. In order to apply risk management effectively, it is vital that a risk management culture be developed. The risk management culture supports the overall vision, mission and objectives of an organization. Limits and boundaries are established and communicated concerning what are acceptable risk practices and outcomes. Since risk management is directed at uncertainty related to future events and outcomes, it is